It’s 14 more days till Christmas and I am getting so excited! I love Christmas but I love the weeks before Christmas almost just as much. The shopping, the music, the lights and decorations, I love it all. Christmas isn’t a two day Holiday, it’s a Holiday that’s celebrated all month long. That is what I love about it.
If you like Almond Joy’s or Mounds then your going to love these. They taste just like a candy bar but better!
I would highly recommend using parchment paper instead of spraying your pan. This does get sticky, you can use your fingers or you can use spoons to mound the coconut together. Don’t make them too big, they’re easier to eat and you can eat more if you make them smaller.
You can use dark chocolate or semi sweet chocolate, whatever your chocolate love is. Try to make the coconut rounds about a tablespoon and add as much chocolate you want on the bottom. You can dip them into chocolate but I spooned the chocolate on the bottom so no coconut would fall into the chocolate.
I could eat these all in one day.
If you’re wanting to make lots of cookies this Christmas or going to a cookie exchange here are a few more ideas to try out. I haven’t tried all of these cookies but they’re on my to bake list.
Enjoy and Happy Cookn’
Yield: 18 macaroons Cook Time: 15-20 minutes
2/3 cup sweetened condensed milk
1 large egg white
1½ teaspoons vanilla
1/8 teaspoon salt
3½ cups sweetened coconut
For the chocolate dipping:
About 10 ounces semi-sweet or milk chocolate, chopped
Preheat the oven to 325°F. Line two baking sheets with parchment paper or a Silpat mat.
In a large bowl, stir together the sweetened condensed milk, egg white, vanilla extract, and salt. Stir until combined. Add in the coconut and mix well.
With a spoon, scoop up about 2 Tablespoons of the dough and place the dough balls on the baking sheets-about 2 inches apart. Form the cookies into mounds that have a peak at the top. Use your hands-squeeze the dough together and create a point at the top. Your hands will get sticky-you may need to wash them in between forming cookies.
Bake cookies one sheet at a time for 15 to 20 minutes. The cookies will turn golden brown.
Cool the cookies on the baking sheets for about 5 minutes or until they are firm and set. Remove with a spatula onto a cooling rack.
Melt chocolate in a microwave safe bowl. Make sure you keep stirring the chocolate every 20 seconds or so until chocolate is melted and smooth. You can melt the chocolate in a bowl over a pan of boiling water if you wish. Josh did it in the microwave though.
Lay out a large piece of parchment paper. Dip the cookies into the chocolate-just so the bottoms are covered in chocolates. Set dipped cookies on the paper to dry. Dip all of the cookies. If you have extra chocolate drizzle the tops with chocolate for fun:)
Let the cookies sit until the chocolate has dried.
Follow Aromatic Delights
What’s CookingAvocado bail balsamic vinegar basil brownies burger caprese salad cheesecake chicken Chili Chocolate chocolate chip cinnamon coffee cake cookie cookies crescent Dog Treats Fajita Garlic italian Mexican mozzarella muffin olive oil onions Oreos paprika pasta pasta salad Peanut Butter peanut butter treats Peppers pork chops pumpkin pumpkin muffins Salsa sausage soup spicy strawberries Strawberry Tomato turkey white chocolate